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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

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Thursday, March 10, 2011

Country Style Pork Chops in Gravy

The Cajun is a huge fan of pork chops done just about any way you can make them. I love watching him clean the bone till there isn't a trace of meat left on them. He is definitely a meat loving man.

Some people call this method smothered pork chops, but I do my Smothered Pork Chops a little bit different with no coating, seared in the pan, and then cooked with a cream gravy. This recipe is what I consider to be a country style chop and it's one of The Cajun's favorite ways to eat chops, aside from Deep Fried Pork Chops that is. The method is pretty simple and since it's pork chops, pretty quick too.

You'll need about 6 bone-in pork chops, about 1/4 to 1/2 inch thick, Cajun seasoning (like Slap Ya Mama),about 1-1/2 cups of self rising flour, 1 teaspoon of garlic powder, freshly cracked black pepper, about 10 turns or to taste, about 1/4 inch or so of canola oil for the frying pan, and roughly 2 to 2-1/2 cups of water, more or less.

By the way, when I fry things I usually use self-rising flour because it has a little baking powder and that has some cornstarch in it, making it a bit more crispy, so that's just what I reach for. It's a good way to use up the self-rising flour too, since it tends to lose it's leavening power over time if it's stored in the pantry instead of the freezer. Doesn't much matter for here really though since you're returning the chops to the gravy, so all-purpose is certainly okay too, if that's all you have.

Rinse pork chops and set on a paper towel to drain. Sprinkle the chops lightly with Cajun seasoning on both sides. Whisk together flour, garlic powder and pepper; remove 2 tablespoons of the seasoned flour and set aside. Coat the chops in the remaining flour mixture, shaking off the excess. Allow to rest on a rack at room temperature for about 15 minutes. Sorry, I guess I forgot to shoot a photo of this step!

Warm 2-1/2 cups of water and set aside. Meanwhile, heat about 1/4 inch of cooking oil in a large skillet over medium high heat. Once hot, brown the chops on both sides, about 4 minutes per side. Do in batches to avoid overcrowding the skillet.

Remove the chops and set aside. For the gravy, very carefully remove all but 3 tablespoons of oil from the skillet. Over medium heat, stir in the 2 tablespoons of reserved seasoned flour into the hot oil.

Cook and stir the flour over medium heat until lightly browned, about 3 minutes, scraping up all of the browned bits in the bottom of the skillet. Slowly stir in the warm water, adding only enough water to create a gravy. You may not need all of the water.

Bring the gravy to a boil, cooking and stirring about 2-3 minutes, or until nicely thickened. Reduce heat to medium low, return the chops to skillet.

Cover and simmer (but do not boil) for about 8 minutes, or until chops are cooked through.

Plate and serve with a side of rice and a nice garden salad, or a green veggie.

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Rinse pork chops and set on a paper towel to drain. Sprinkle the chops lightly with Cajun seasoning on both sides. Whisk together the flour, garlic powder and pepper; remove 2 tablespoons of the seasoned flour and set aside. Coat the chops in the remaining flour mixture, shaking off the excess. Allow to rest on a rack at room temperature for about 15 minutes.

Warm the water and set aside. Meanwhile, heat about 1/4 inch of canola oil in a large skillet over medium high heat. Once hot, brown the chops on both sides, about 4 minutes per side. Do in batches to avoid overcrowding the skillet. Remove the chops and set aside.

For the gravy, very carefully remove all but 3 tablespoons of oil from the skillet. Over medium heat, stir in the 2 tablespoons of reserved seasoned flour into the hot oil; cook and stir over medium heat until browned, about 3 minutes.

Slowly stir in the warm water, adding only enough water to create a gravy. You may not need all of the water. Bring the gravy to a boil, cooking and stirring about 2-3 minutes, or until nicely thickened. Reduce heat to medium low, return the chops to skillet, cover and simmer (do not boil) for about 8 minutes, or until chops are cooked through.

Cook's Note: When I fry things I usually use self rising because it has a little baking powder and that has some cornstarch in it, making it a bit more crispy. Doesn't much matter for here really though since you're returning the chops to the gravy, so all purpose is okay too!

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

I do a recipe similar to this but i cheat lol,I brown my chops in a minimal amount of oil,and I'll use either fresh mushrooms or canned,after I cook and then slow simmer the chops i'll just add my shrooms and my cream of mushroom soup and let it slow simmer while I make my taters or rice.I'm a bachelor cooking for one so I use short cuts lol.

Jim, i do something similar...i flour and brown the pork chops in a skillet then transfer to a casserole dish and pour the mushroom soup over them, cover and bake in the oven for 45 minutes on 350. Serve with Mahatma saffron rice and a veggie....too good.

Who dun stole my poke chop recipe? lol These look tasty,if yer a contrary old bachelor like me sometimes,I'll salt n pepper my chops fry them nice n brown then cover them with a nice glass dome lid then turn to simmer,this helps get them so tender,then I cheat I'll chop some mushrooms or add some canned and cover with a lil bit of Worcestershire sauce(I wish they get a simple nic for it :) ) and then I let the gravy heat up good with the chops still covered,it's a cheat recipe but still tasty lol.

As a Texan married to my own Cajun - this is how we fix them too. I think this will be tonight's dinner. You know the problem is not the cooking - it's WHAT to cook and I always get inspiration from your website. Thank you.

Hello Mary, First I want you to know I love all of you recipes , fixed the chopes tonight , but I changed it a little, instead of your gravy I used McMormick, Sausage flavor country gravy mix, and it was great. My daughter turned me on your site and have cooked a lot of your recipes, You give Paula Deen and run for her money, I was and still am Great fan of Paulas...Meat her and have eaten in her restetant.Thanks Connie Dean

Goodness I bet that was good with that gravy! Now you know I love me some Paula too - but I'll take that compliment. :) I'd sure like to meet her one day myself!! Thanks again Connie for stopping back by to leave a comment - I really appreciate that!!

This was great but changed it a bit, used McMormick sauage flavor country gravy mix, My daughter Nicole tured me on to your site, I am a great big fan of Paula Deens your are just as good, Thanks Connie

This was so delicious and easy to prepare. The meat was very moist. I always avoided making pork in a skillet because it turned out dry, but not anymore after I found this recipe. I served it with mashed potatoes and my husband loved it.

Made these chops along with your Southern fried potatoes for dinner tonight and oh my goodnss was it awesome. My sweetie raved about it. Perfect after church supper! Thank you for the fantastic recipes and picture tutorial.

Mary, any time I'm at a loss as to what to cook, I just go to your site. Then, there are so many things that you post that look so darned good, that I have a hard time deciding what I want...lol. Being the rice and gravy girl from Lafayette, LA, I saw this recipe and said, ohhh, which store has pork chops on sale, today? Going to the grocery, now, to get them so I can make this recipe. The only thing I'm going to do differently is add the "trinity" to the gravy. Gotta have my trinity! LOL! Thanks, again, for your wonderful posts! I always enjoy them! You're the best, Mary! :)

Hi Ouida! When I fry things I usually use self rising because it has a little baking powder and that has some cornstarch in it, making it a bit more crispy. Doesn't much matter for here really though since you're returning the chops to the gravy, so all purpose is okay too!

Years ago I saw one of Dolly Parton's sisters on a cooking shows and she made this recipe but instead of water, said any dairy (milk, 1/2 & 1/2, or some of each) for the gravy. Makes the gravy just a bit richer. Either way, DELICIOUS!

This dish was very tasty. Letting the chops rest before frying really made a difference in crispness. Wish I had known about that before. I didn't do too bad on the gravy although I might have thinned it out a little more than i should have. The bits from the pan gave it great flavor! My family really liked it. Thank you for this recipe, will make again. Have a great day!!

Used the "Slap your Mama" seasoning to season the meat and some left over Savoie's old fashioned dark roux to help thicken the gravy.The roux was a last second add on because I added more water than needed(about 2 TBSP) gave the gravy a richer flavor.I have a new favorite dish.Thank you for sharing.

Wow! Made this for my family tonight. They just loved it. My daughter-in-law is from South Carolina so I try and make a southern style meal every so often. I'm surprised at how many of these meals she's never had. She absolutely loved it. Thanks for the great recipe will be making it again on day.

Essentially a great recipe but never would I use water ---chicken stock in place of that. I do agree with the self rising flour--makes a difference. I saute a bunch of onions until lightly browned and add along with the chops. Nice recipes on your site ---I will be back for more.

Sure you would use water Doris, which back in the day was pretty much the standard. Using broth was a luxury. :) Listen, I use water here in this recipe, and it's very good with just good ole plain water, but yes, of course, you can use broth and you can even use milk. Pan drippings and seasoned flour give you all the flavor you need, so water works very well, though certainly substitute broth here if you like! It's an added touch of flavor, but not really necessary.

Hi Realynn! There are several ways to view all of the recipes. One, scroll up to the top of the page where there is a header that says "Deep South Dish Food. Family. Memories." and click on that. That will take you to the main page where you can scroll through the recipes from most the recent to those before. Also, at the top of the page, under that same header, you'll see a link that says "Recipe Index." Click on that. This is a manual collection of links by type and category that should be helpful. There are other things along the sidebar too, but those two should get you started! Welcome to Deep South Dish!!

Dang it Mary, I thought I had this pork chop / pork steak thing down pat with the cream gravy smothered recipe. But NO, I just had to try this version. I had half a box of beef stock in the fridge that need to get used. Other than that I followed the recipe to the letter. Served the pork steaks with your butter steamed potatoes and a mix of garden veggies for a really good Sunday dinner. The excess gravy didn't hurt the potatoes a bit. I think I like this recipe better. Both recipes came out tender and yummy. The quandary: Which one do I make the next time pork steaks are on sale?

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